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To Clarify Red wine

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

To clarify red wine. Put into the tun 40 egg whites beaten and well skimmed, plus a fistful of salt and two ounces of milled pepper soaked together in the same wine. Stir everything together, dregs and all, tap the bung in, and let it rest.


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